Chickpea & Pumpkin Coconut Curry
Chickpea & Pumpkin Coconut Curry
This chickpea and pumpkin coconut curry is full of nourishing goodness. Chickpeas provide a good dose of dietary fibre and protein to support digestion and steady blood-sugar levels. Chickpeas are also a good source of iron and magnesium, two minerals which are essential for healthy energy levels. Pumpkin is rich in beta-carotene and antioxidants that support eye health and immunity. Ginger and garlic add warming, anti-inflammatory compounds that aid digestion and boost both circulation and immune function.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1-2 tbsp extra-virgin olive oil
- 2 tsp ground turmeric
- ¼–½ tsp chilli flakes
- 1 tsp fresh minced ginger
- 2 shallots, chopped
- 4 cloves garlic, minced
- 2 x 400g tins chickpeas, drained & rinsed
- 2 heaped cups pumpkin chunks
- 2 x 400g tins full-fat coconut milk
- Handful fresh coriander, chopped
- Juice 1 lime
- Sea salt, to taste
- Natural yoghurt, coriander or mint, toasted cashews and/ or mango chutney, to garnish
- Basmati rice or warm naan, to serve
Method
- Heat olive oil in a large pot over medium heat. Add turmeric, chilli and ginger and cook for 30 secs. Add shallots and garlic and cook for another 30 secs.
- Toss in chickpeas, pumpkin and coconut milk. Cover and cook, stirring occasionally, for 20–25 mins until pumpkin is tender. Avoid boiling as this can cause coconut milk to separate.
- Remove lid and simmer for another 10–15 mins, stirring occasionally, until sauce thickens slightly. Stir in chopped coriander, lime juice and season with salt to taste.
- Top with natural yoghurt, fresh coriander or mint, toasted cashews and mango chutney. Serve with rice or naan.
- Tip: Stir through 2 tbsp of nut butter or tahini for extra protein and creaminess.
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